You can't ask for more color or crunch, with relatively little effort. A quick combination of peanut butter, soy sauce, and hot water creates just enough sauce to coat the vegetables and chicken.
Chicken Stir-Fry With Mango and Peanut Sauce4 or 5 servings
3 medium carrots
6 or 7 scallions
2 cups sugar snap peas
1 Champagne mango
3 boneless, skinless chicken breasts (about 11/2 pounds)
1/4 teaspoon kosher salt
1/4 teaspoon fresh pepper
1 tablespoon canola oil
3 tablespoons chunky peanut butter
2 tablespoons soy sauce
1. Boil a kettle of water.
2. Peel the carrots; cut into 3-inch, thickish batons. Cut the scallions (white and green) crosswise into thin slices. Trim the snap peas. Peel the mango; cut into strips.